Interaction between sorbed water and xylan studied by IR spectroscopy

Kalutskaya, E.P.

doi:10.1016/0032-3950(88)90204-3

Cited by 2 publications

(2 citation statements)

References 6 publications

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“…The peaks at 1116.02 and 1023.20 cm −1 are characteristic of the anhydroglucose ring O-C stretch. A characteristic peak occurred at 1653.04 cm −1 , which is presumably a feature of tightly bound water present in the starch [20][21][22]. A strong absorption band at 1023.20 cm −1 , probably due to the stretching of the C-OH bond, was present in the spectra of the starches consistent with the earlier report by Marcazzan et al [23].…”

Section: Ft-ir Measurementsupporting

confidence: 85%

Enzymatic esterification of starch using recovered coconut oil

Rajan¹,

Prasad²,

Abraham³

2006

International Journal of Biological Macromolecules

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Section: Ft-ir Measurementsupporting

confidence: 85%

Enzymatic esterification of starch using recovered coconut oil

Rajan¹,

Prasad²,

Abraham³

2006

International Journal of Biological Macromolecules

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“…This result confirms that in the hydration range 0 a Wc f 0.35 the system water/SephadexG25 is homophasic and amorphous. In this connection, it is well documented in the literature that the main chain motions of polysaccharides in the dry state are restricted by a large number of hydrogen bonds which are altered by the addition of water 18,19) . Water molecules which strongly interact with the hydrophilic groups of the polymeric matrix exert a great solvating action on the polymeric chains, revealed by the marked decrease of T g .…”

Section: Plasticization Effect Of Unfreezable Bound Watermentioning

confidence: 99%

Thermal behavior of water in crosslinked dextran

Cojazzi

Pizzoli²

1999

Macromol. Chem. Phys.

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SUMMARY: The phase behavior of the system water/SephadexG25 in a wide range of water content Wc (g water/g dry Sephadex) has been investigated by differential scanning calorimetry. At low degree of hydration (Wc a 0.38), the system is homogeneous and is characterized by a glass transition whose temperature-composition dependence is well described by the Gordon-Taylor equation. When Wc is higher than 0.38, all water in excess with respect to 38% crystallizes on cooling to low temperature, i. e., the system contains two phases: separated freezable water in equilibrium with an amorphous phase of water-plasticized Sephadex at constant composition. Depending on the hydration level, separated water exists in two different states. Clusters of small size, present at Wc a 0.8, exhibit a freezing and melting behavior deviating from thermodynamic equilibrium, and bulk-like water properties are observed only at a water content higher than 0.8. In the hydration range 0.67 f Wc f 1.48, calorimetric curves show crystallization phenomena and multiple melting peaks which have been correlated with the presence of a wide distribution of crystallite sizes. On repeated coolings, the pore structure of the hydrated polysaccharide network is damaged by mechanical stresses generated by ice formation.

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Interaction between sorbed water and xylan studied by IR spectroscopy

Cited by 2 publications

References 6 publications

Enzymatic esterification of starch using recovered coconut oil

Enzymatic esterification of starch using recovered coconut oil

Thermal behavior of water in crosslinked dextran

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